Yellowtail in a fragrant tomato sauce

Name: Yellowtail in a fragrant tomato sauce
Yield: 6 servings
Cuisine: Boil
Ingredients: 30.00 ml fresh chillies 573; 4.00 shallots chopped; 225.00 g tinned tomatoes drained and chopped; sea salt and freshly ground black pepper; 5.00 ml dried thyme; 5.00 ml dried rosemary; 5.00 ml fresh basil; 5.00 ml fennel; 6.00 yellowtail thick, slices, washed and dried; flour for coating; 50.00 g butter; 30.00 ml vegetable oil

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (12)

30.00 ml	fresh chillies — 573
4.00	shallots — chopped
225.00 g	tinned tomatoes — drained and chopped
	sea salt and freshly ground black pepper
5.00 ml	dried thyme
5.00 ml	dried rosemary
5.00 ml	fresh basil
5.00 ml	fennel
6.00	yellowtail — thick, slices, washed and dried
	flour — for coating
50.00 g	butter
30.00 ml	vegetable oil

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Method:

1. Heat the oil in a small pan, add the shallots, tomatoes, salt, pepper and herbs. Cook over a brisk heat, stirring until the moisture has evaporated and the mixture is soft and thick. Reduce heat to low, and keep mixture hot.
2. Season the fish on both sides and roll in flour. Heat butter with the vegetable oil in a large frying pan and fry the fish until golden, 4 to 5 minutes on each side.
3. Arrange the fish on top of the tomato sauce, on a heated serving dish. Serve with pasta.